Vegan Chocolate Espresso Mousse
Cool, creamy, and full of rich chocolate flavor, you won’t miss the added fat and calories in this lightened up vegan chocolate mousse recipe.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12.3 ounces silken tofu (1 package)
- 1/3 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 1 pinch pinch sea salt
- chocolate shavings (optional garnish)
Instructions
- 1
Remove the silken tofu from the package and drain out any excess liquid. Place in a food processor and pulse until smooth.
- 2
Melt the chocolate chips over a double boiler by simply heating them in a heat-proof bowl placed on top of a small pan with simmering hot water. Stir continuously with a rubber spatula until chocolate chips have completely melted being careful not to let the chocolate burn. Remove bowl of melted chocolate from the heat.
- 3
Stir the vanilla extract, espresso powder and salt into the melted chocolate until combined. Add chocolate mixture to the tofu in the food processor and pulse until smooth and creamy.
- 4
Divide chocolate mousse between two glasses or serving bowls and refrigerate until chilled - 2 hours or overnight. Garnish with chocolate shavings.